Spiced Chickpea Couscous

When I post someone else’s recipe, I like to give credit where it is due. Unfortunately when I clipped this recipe out from a magazine, I didn’t have any information left as to where it came from. Sorry about that.

Okay, I am going to give you two different versions of this recipe. Why? Because, as you will soon see, the original is vague as sh*t ! As you can tell, that irritated me a tad bit. The scond version is how I decided to fix it. I wanted to let you see the original so you could decide if you would like to do something differently. I like to think of a recipe as more of a guideline instead of something set if f*ckin’ stone. Have some fun with your tastebuds !

Original version: “Sauté a handful of shredded or sliced carrots and onions until tender. Stir in a can of drained chickpeas and a quarter cup of golden raisins. Season with cumin, garlic, and crushed red pepper flakes. Serve over couscous.”

Second (my) version:


  • 1 1/2 Tbsp. Extra Virgin Olive Oil
  • 1 cup shredded carrot
  • 1 cup sliced yellow onion
  • 1 (16 oz.) cn chickpeas, drained (I did not rinse)
  • 1/4 cup golden raisins (I would like 1/2 cup next time)
  • 3 garlic cloves, minced
  • 1 tsp. cumin
  • 1/2 tsp. crushed red pepper flakes
  • Salt, to taste (I used table salt)
  • Prepared couscous (I used 1 (5.4 oz.) box of Near East’s Wild Mushroom & Herb couscous mix. Any couscous will probably be good but I just love the sh*t out of this particular couscous !)


  1. Heat the olive oil in a non-stick skillet, over medium heat, until it is hot enough to sizzle when you throw an onion slice in. Sauté the onion slices until they are al dente. Then add the shredded carrots. Continue to cook until the onions are tender.
  2. Add the chickpeas, golden raisins, and garlic. Stir constantly for about a minute.
  3. Add the cumin and crushed red pepper flakes. Stir for about a minute to make sure it’s mixed in well. Salt to taste and then serve with couscous.

If you’re really f*ckin’ hungry this will probably only make 2 servings. Otherwise, 4 servings max.

Today was a busy day so I wanted something quick and easy to make for dinner. This fit the bill !

I really liked the “chewy” texture of the raisins contrasting with firmer texture of the chickpeas. The smell of the garlic cooking was heavenly ! My tastebuds had fun getting hit with the sweetness of the raisins and the heat from the pepper flakes at the same time. The cumin added another nice layer of flavor. You will need to add salt to bring out the flavors. When I first tasted the dish (minus the couscous) it was basically bland as sh*t. The flavors popped after I added some table salt. I opted to shred the carrots because I just wasn’t in the mood to slice them. Slicing them might have added a more interesting texture though. This was not the tastiest dish I ever had but it was enjoyable. It was cheap, quick, easy and tasty so it’s going in my collection of favorite recipes !

I wasn’t paid in any form to promote Near East’s Wild Mushroom & Herb couscous mix.

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